Roasted Russet Wedges With Balsamic Vinegar And Rosemary

Serves: 2

Marley Adams

1 January 1970

Based on User reviews:

50

Spice

55

Sweetness

56

Sourness

41

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1 cup

Olive Oil

1 cup

Balsamic Vinegar

1 tbsp

Salt

2 tsps

Rosemary (chopped fresh)

1

Ground Black Pepper (freshly)

3 large

Russet Potatoes (scrubbed clean and cut into thick wedges)

1 cup

Grated Parmesan

Directions:

1

Watch how to make this recipe

2

Preheat the oven to 450 degrees F

3

In a large bowl, combine the olive oil, balsamic, salt, rosemary and some pepper

4

Toss the potato wedges with the mixture and spread them in one layer evenly onto two baking sheets

5

Roast the potatoes, turning over once, until golden brown and cooked through, about 20 minutes

6

Sprinkle with the Parmesan and serve immediately